Miso Salmon Rice
Whip up a delicious and nourishing Miso Salmon Rice bowl in no time! Featuring succulent salmon marinated in rich miso and served over fluffy rice, this dish is a flavor-packed way to elevate your weeknight dinners. Drizzle with a touch of sesame oil and top with fresh scallions for that perfect finishing touch!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- Mushroomsoptional
- 1/2 Onion
🥩Meat & Seafood(1)
- 10-12 oz Salmon (284-340 g)
🫙Pantry Staples(1)
- 2 cups short grain rice + usual amount of water (480 ml)
🍯Sauces & Condiments(2)
- 2 tbsp Miso (30 ml)
- 1 tbsp soy sauce (15 ml)
Nutrition (per serving)
Calories
355
Protein
22g
Carbs
42g
Fat
10g
👨🍳 Instructions
- 1
Let's make our sauce. Meaty, sugar, and miso. Now let's mix it up.
- 2
Add two thirds of your sauce and mix it into the rice.
- 3
Add in your onions.
- 4
Place your salmon right on top.
- 5
Now add the remaining sauce onto your salmon.
💡 Pro Tips
- ✓Dissolve miso in warm (120-130°F) water or dashi before mixing into sauce, as temperatures above 140°F denature miso's beneficial enzymes and flatten its complex umami notes.technique120-130°F maximum
- ✓Fold two-thirds of sauce into rice immediately after cooking (within 2-3 minutes) while residual heat at 160-170°F allows starches to absorb umami compounds and miso flavors penetrate evenly.timing2-3 minutes after cooking | 160-170°F
- ✓Use a 1:1 miso-to-soy ratio by weight (not volume) because miso contains 12% sodium vs. soy's 18%, preventing over-salting; adjust to 2:1 miso:soy if using aged miso with stronger fermentation.ingredient1:1 by weight | 2:1 for aged miso
- ✓Bake salmon skin-side down on rice at 375°F for 12-15 minutes—the rice bed's moisture creates steam that cooks salmon to 145°F internal temp while protecting delicate flesh from direct heat.timing375°F | 12-15 minutes | 145°F internal
- ✓Add remaining sauce to salmon in the last 3-4 minutes of baking so miso's proteins caramelize from carryover heat without burning, creating a glaze that seals in moisture.timing3-4 minutes before completion
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Miso Salmon Rice
Whip up a delicious and nourishing Miso Salmon Rice bowl in no time! Featuring succulent salmon marinated in rich miso and served over fluffy rice, this dish is a flavor-packed way to elevate your weeknight dinners. Drizzle with a touch of sesame oil and top with fresh scallions for that perfect finishing touch!
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- Mushroomsoptional
- 1/2 Onion
🥩Meat & Seafood(1)
- 10-12 oz Salmon (284-340 g)
🫙Pantry Staples(1)
- 2 cups short grain rice + usual amount of water (480 ml)
🍯Sauces & Condiments(2)
- 2 tbsp Miso (30 ml)
- 1 tbsp soy sauce (15 ml)
Nutrition (per serving)
Calories
355
Protein
22g
Carbs
42g
Fat
10g
👨🍳 Instructions
- 1
Let's make our sauce. Meaty, sugar, and miso. Now let's mix it up.
- 2
Add two thirds of your sauce and mix it into the rice.
- 3
Add in your onions.
- 4
Place your salmon right on top.
- 5
Now add the remaining sauce onto your salmon.
💡 Pro Tips
- ✓Dissolve miso in warm (120-130°F) water or dashi before mixing into sauce, as temperatures above 140°F denature miso's beneficial enzymes and flatten its complex umami notes.technique120-130°F maximum
- ✓Fold two-thirds of sauce into rice immediately after cooking (within 2-3 minutes) while residual heat at 160-170°F allows starches to absorb umami compounds and miso flavors penetrate evenly.timing2-3 minutes after cooking | 160-170°F
- ✓Use a 1:1 miso-to-soy ratio by weight (not volume) because miso contains 12% sodium vs. soy's 18%, preventing over-salting; adjust to 2:1 miso:soy if using aged miso with stronger fermentation.ingredient1:1 by weight | 2:1 for aged miso
- ✓Bake salmon skin-side down on rice at 375°F for 12-15 minutes—the rice bed's moisture creates steam that cooks salmon to 145°F internal temp while protecting delicate flesh from direct heat.timing375°F | 12-15 minutes | 145°F internal
- ✓Add remaining sauce to salmon in the last 3-4 minutes of baking so miso's proteins caramelize from carryover heat without burning, creating a glaze that seals in moisture.timing3-4 minutes before completion